Prep: 10 minutes | Cook Time: 35-120 minutes | Yield: 8 servings
6-8 Cups Water (for soaking beans)
6-8 Cups Water (for cooking)
2 Cups Dried Black Beans
2 Cups Tomatoes, diced
2 Cups Onion, chopped
1 Cup Celery, chopped
4 Tbsp Garlic, chopped
2 Tbsp Olive Oil
2 Tbsp Honey (or Brown Sugar)
1 Tsp Cayenne Pepper
1 Tsp Cumin (optional)
1/2 Tsp Cinnamon
4-5 Sprigs of Fresh Thyme
Salt & Black Pepper to taste
METHOD 1(If not using a pressure cooker)
1. Soak beans overnight (or for at least 6 hours) in 6-8 cups of water.
2. After soaking, drain water and rinse beans; heat large pot on medium heat.
4. Add oil and sautee chopped onion, celery and garlic for 2 minutes; add tomatoes and cook for an additional 2 minutes.
5. Add rinsed black beans, thyme, cayenne pepper, cumin and cinnamon to sauteed vegetables.
6. Add water and honey, increase heat and let simmer covered for 1 1/2 to 2 hours; stirring occassionally.
7. Add more hot water if necessary; add salt and pepper to taste.
METHOD 2 (If using a pressure cooker)
1. Soak beans overnight (or for at least 6 hours) in 6-8 cups of water.
2. After soaking, drain water and rinse beans.
3. Place water, beans and all other ingredients (except salt and black pepper) into pressure cooker; secure lid and turn up flame to high.
4. Cook on high, according to slow cooker’s instructions, for about 35 minutes.
5. Before opening pressure cooker, allow steam to release; refer to your pressure cooker’s instructions to determine when it is safe to remove lid.
6. Remove lid; add salt and pepper to taste.
